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Pumpkin Chiffon Pie Recipe

Pumpkin Chiffon Pie

iamwinfred
This Pumpkin Chiffon Pie takes everything you love about traditional pumpkin pie and makes it lighter and fluffier. Instead of a dense baked custard, the filling is a silky pumpkin mixture folded with whipped egg whites, creating a cloud-like, mousse-style texture that practically melts on your tongue. With all the warm cinnamon and nutmeg flavor you expect from a holiday dessert, this make-ahead pie is a refreshing change from the classic baked version.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 4 hours 45 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 310 kcal

Equipment

  • 9-inch pie plate
  • Medium saucepan
  • Stand mixer or hand mixer
  • Mixing bowls Nested set recommended
  • Whisk Balloon whisk recommended
  • Rubber spatula
  • Measuring cups and spoons
  • Pie weights If blind baking your own crust (optional)
  • Parchment paper If blind baking your own crust (optional)

Ingredients
  

  • 1 baked 9-inch pie crust cooled completely
  • 1 envelope unflavored gelatin about 2 1/4 teaspoons
  • 0.25 cup cold water 60ml
  • 3 large egg yolks
  • 0.75 cup granulated sugar 150g, divided
  • 15 ounces pure pumpkin puree 425g, 1 can
  • 0.75 cup whole milk 180ml
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg
  • 0.125 teaspoon ground cloves
  • 3 large egg whites room temperature
  • 0.25 teaspoon cream of tartar

For the Whipped Cream Topping

  • 1 cup heavy whipping cream 240ml, cold
  • 2 tablespoons powdered sugar
  • 0.5 teaspoon pure vanilla extract

Instructions
 

  • If your crust is not already baked, roll it out and fit it into a 9-inch pie plate, then crimp the edges. Line with parchment paper and fill with pie weights, then bake at 400°F for 15 minutes. Remove weights and parchment, then bake another 10-12 minutes until golden. Let cool completely before filling.
  • Pour the cold water into a small bowl and sprinkle the gelatin evenly over the surface. Let it sit undisturbed for 5-10 minutes to soften and bloom until wrinkled and gel-like.
  • In a medium saucepan, whisk together the egg yolks and 1/2 cup of the granulated sugar until pale and slightly thickened. Whisk in the pumpkin puree, milk, salt, cinnamon, ginger, nutmeg, and cloves until fully combined.
  • Place over medium heat and cook, stirring constantly, for 8-10 minutes until thickened enough to coat the back of a spoon and reaches a gentle simmer. Do not let it boil. Remove from heat and whisk in the softened gelatin until completely dissolved.
  • Pour the custard into a large mixing bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for 30-45 minutes, checking occasionally, until cooled and mounded slightly when dropped from a spoon.
  • In a clean, dry mixing bowl, add the egg whites and cream of tartar. Beat on medium speed until foamy, then increase to medium-high and gradually add the remaining 1/4 cup of sugar. Continue beating until stiff, glossy peaks form, about 3-5 minutes.
  • Add one third of the whipped egg whites to the chilled custard and whisk gently to lighten. Add the remaining whites and fold with a rubber spatula, scraping from the bottom up, until no white streaks remain. Pour into the cooled crust and smooth the top.
  • Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or overnight, until fully set and holds its shape when sliced.
  • In a chilled mixing bowl, beat the cold heavy cream, powdered sugar, and vanilla on medium-high speed until soft to medium peaks form, about 2-3 minutes. Spread or pipe over the chilled pie right before serving.

Notes

  • Gelatin blooming: Do not skip blooming the gelatin in cold water for 5-10 minutes. This ensures it dissolves smoothly into the hot custard without lumps.
  • Grease-free bowls: Make sure your mixing bowl and beaters are completely grease-free before whipping egg whites, or they will not reach stiff peaks.
  • Chill before folding: The custard must be cooled but not fully set before folding in the egg whites. If it's too warm, the egg whites will deflate instantly.
  • Room temperature egg whites: Use room temperature egg whites for maximum volume. Cold whites whip up slower and less fully.
  • Don't overbake the crust: Watch the crust carefully during the second bake to avoid burning. A glass pie dish helps you see the color.
  • Make-ahead tip: This pie can be made up to 24 hours in advance. Add the whipped cream topping just before serving for the best presentation.
  • Storage: Store the pie covered in the refrigerator for up to 4 days. Add whipped cream only to the portion you plan to serve if storing leftovers.
  • No freezing: Do not freeze the assembled pie, as the chiffon texture becomes watery after thawing. You can freeze the baked, unfilled crust separately.
  • Variation: Swap the pastry crust for a graham cracker or gingersnap crumb crust for extra spice. Add a tablespoon of dark rum or bourbon to the custard for a grown-up twist.
  • Lactose-free option: Use coconut milk and coconut cream in place of dairy for a lactose-free version.

Nutrition

Serving: 1SliceCalories: 310kcalCarbohydrates: 33gProtein: 5gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 115mgSodium: 230mgPotassium: 180mgFiber: 2gSugar: 21gVitamin A: 65IUVitamin C: 2mgCalcium: 8mgIron: 8mg
Keyword light pumpkin pie, no bake pumpkin pie, pumpkin chiffon pie, pumpkin mousse pie, thanksgiving dessert
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